Avocado And Roasted Beets With Black Olives, Ricotta Salata And Marcona Almonds

To roast beets: Preheat your oven to 375 degrees F. Cut off the tops and roots, then scrub if they're dirty. Lay a large piece of foil on a baking sheet, leaving half the foil hanging off one end. Place the beets on top of the foil on the baking sheet, and sprinkle the beets with olive oil (just enough to coat them) and salt and pepper. Fold the foil to make a packet and crimp the edges. Bake until tender (you can check by piercing a fork through the foil) for about 45 minutes to 1 hour, depending on their size. Let them cool in the foil packet. When the beets are cool enough to handle, remove them from the foil and peel off the skin with your fingers.
To make lime-chili vinaigrette: Whisk together lime juice, honey, and cayenne, then drizzle in extra virgin olive oil and continue whisking until emulsified.
Cut the roasted beets into small wedges, then toss with the thinly sliced shallots. Drizzle in enough vinaigrette to lightly dress, a few teaspoons at a time (reserving more vinaigrette for finishing the salad). Set aside.
Cut avocado in half lengthwise, remove pit, and peel. Cut into 1/4-slices, then into wedges.
To plate: arrange the wedges of roasted beets on your place, then nestle in the slabs of ricotta salata, avocado slices, and olives. Scatter mint, basil and marcona almonds over the top, then drizzle the vinaigrette over the salad to taste.